Passionfruit and mango cheesecake
250g digestive biscuits
125g butter, melted
2 tsp ground ginger
170g canned passionfruit pulp
2 tsp finely grated lime rind
3 tsp gelatine
90g grated palm sugar
500g cream cheese, softened
250ml thick cream, whipped
430g mango, thinly sliced
3 fresh passionfruit
Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22cm springform pan. Refrigerate 30 mins.
Meanwhile, make filling: Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add lime rind, then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 mins. Stir in palm sugar.
Beat cream cheese in a bowl with an electric mixer until smooth then beat in the gelatine mixture. Fold in whipped cream.
Pour filling into springform pan over base. Cover and refrigerate overnight.
Garnish cheesecake with mango and passionfruit pulp.